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CHICKEN RECIPES

Sunday Supper: Spatchcocked Chicken with Potatoes and Asparagus Recipe

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sunday supper spatchcocked chicken with potatoes and asparagus recipe 5d12e2ea7d091 - Sunday Supper: Spatchcocked Chicken with Potatoes and Asparagus Recipe

This is one of my favorite two-pan recipes. A griddle pan does double duty on the chicken and the asparagus here. I found it in Jamie Oliver’s Cook with Jamie

Ingredients

  • For the marinade:
  • A small bunch of fresh oregano leaves or 1 tablespoon dried oregano
  • Juice of 1 lemon
  • Olive oil
  • 1 small (3 1/2-pound) chicken, spatchcocked
  • Sea salt and freshly ground black pepper
  • 2 lemons
  • 1 3/4 pounds new potatoes
  • Butter
  • 2 handfuls of asparagus, trimmed
  • 1 1/2 cups plain or Greek yogurt
  • A handful of either parsley, mint, chervil, or tarragon, or a mixture of these

Directions

  1. 1.

    Cut the chicken legs about 1/2 inch deep in a few places; this will help the marinade penetrate the meat.

  2. 2.

    Mix together the oregano, juice from one of the lemons, and a pour of olive oil. Rub this all over the chicken. Leave chicken to marinate for a half hour outside the fridge or for a copule of hours inside the fridge. Don’t leave overnight, however, as the lemon juice will affect the meat.

  3. 3.

    Preheat oven to 400°F. Heat a griddle pan, season the chicken generously; place sidn side down on griddle. Once chicken is golden and starts to crisp (about 4 minutes), turn bird over and add a whole lemon to the pan; place pan in preheated oven.

  4. 4.

    While chicken is cooking, scrub potatoes and place in a pan of cold, salted water. Bring pan to boil; simmer potatoes until cooked. Drain in colander, and place them back in the pan along with a couple tablespoons of butter, a squeeze of lemon juice, and a hefty pinch of salt and pepper. Place lid on pan to keep potatoes warm.

  5. 5.

    After 45 to 55 minutes, chicken should be golden and the meat tender and cooked. Text to check doneness by pinching leg away from bone; if it comes away easily, you’re good. If not, put back in oven for another 10 minutes or so. When bird is done, set aside lemon and place chicken on a platter and let rest 5 minu

  6. 6.

    Pour any excess fat out of griddle pan; put asparagus into it in a single layer. Griddle for about 4 minutes until tender. Toss asparagus with a bit of olive oil, salt and pepper and a squeeze of lemon juice. Arrange asparagus and potatoes around chicken on platter; cut roasted lemon in half, squeezing some juice over the arrangement. Scatter the aromatic herbs over everything.

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CHICKEN RECIPES

Thai-Style Grilled Chicken (Gai Yang) Recipe

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thai style grilled chicken gai yang recipe 5d12d125b4fb6 - Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you’ll ever pull off your grill. There’s a reason you can’t walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here’s how to make it in your own backyard.

Ingredients

  • 6 medium cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 tablespoons (45g) palm or light brown sugar
  • 2 teaspoons (10g) ground white pepper
  • 1 teaspoon (5g) ground coriander
  • 2 tablespoons (30ml) fish sauce
  • 2 teaspoons (10ml) dark soy sauce
  • 2 (3-inch) segments lemongrass (optional)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

  1. 1.

    Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.

  2. 2.

    Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.

  3. 3.

    When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

  4. 4.

    Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.

  5. 5.

    Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chili dipping sauce.

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CHICKEN RECIPES

Grilled Cornish Hens with Lemon and Rosemary Recipe

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grilled cornish hens with lemon and rosemary recipe 5d12d7845bc30 - Grilled Cornish Hens with Lemon and Rosemary Recipe

Ingredients

  • 4 Cornish hens, about 1 pound each
  • 1 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 1 tablespoon juice and 1 tablespoon zest from 1 lemon
  • 3 medium cloves garlic, minced on a microplane grater
  • 2 tablespoons extra virgin olive oil

Directions

  1. 1.

    Pat hens dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. Repeat with remaining hens.

  2. 2.

    Combine salt, pepper, rosemary, lemon juice, lemon zest, garlic, and olive oil in a small bowl and stir with fingers until homogenous. Rub mixture evenly over all surfaces of hens.

  3. 3.

    Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

  4. 4.

    Place hens skin-side-up directly over the coals. Cover and cook until lightly charred on bottom, about 5 minutes. Carefully flip birds skin-side-down. Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve.

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CHICKEN RECIPES

Dinner Tonight: Korean Fried Chicken Recipe

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dinner tonight korean fried chicken recipe 5d12e293ab2d7 - Dinner Tonight: Korean Fried Chicken Recipe

For those who think fried chicken is a strictly Southern thing, it might be time to expand your horizons. Koreans have their own style of fried chicken, which is rapidly making inroads Stateside and which is absolutely delicious. Though it’s similar enough to its U.S. counterpart, it also has a hallmark cooking technique that differentiates it and gives the chicken an amazing texture: double frying.

Much like perfect french fries, double-frying ensures that the chicken is completely cooked through in the first stage and perfectly crisped in the second. Rather than let the crackling thick skin just be, as on Southern fried chicken, the Korean version allows it to absorb an intoxicating cocktail of flavors: ginger, soy, sesame oil, honey, and the one hard-to-find ingredient, gojujang, a pungent, spicy bean paste. (Look for it in an Asian grocery store; or, you can order it online here or here.)

The result is a marvelous combination of flavor and texture: juicy, crisp, sweet, and hot.

Ingredients

  • 16 chicken wings
  • Canola oil, for frying
  • 5 cloves garlic
  • 2-inch piece peeled ginger
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon honey
  • 2⁄3 cup flour
  • 1 tablespoon cornstarch

Directions

  1. 1.

    Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. In a heavy pot such as a dutch oven, pour in canola oil to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F.

  2. 2.

    In the meantime, pulse the ginger and garlic in a food processor until minced, then add the soy, gojujang, vinegar, oil, and honey. (You might start with half the gojujang and then add it to taste; different brands have varying levels of spiciness).

  3. 3.

    In a large bowl, whisk the cornstarch, flour, and water together to make a loose paste. Add the chicken wings and toss well to coat. Fry the chicken in batches for 6 minutes, until golden, then drain on paper towels and bring the oil back up to 350°F. Fry for a second time until it is crisp, 6 to 8 minutes more. Drain on paper towels, toss with the sauce, and serve.

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